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In a bowl, combine the lemon or lime juice with the baking soda and let it fizz for about 10 seconds.
Stir in the cream until well mixed.
Transfer the mixture to a saucepan and heat it over medium heat, ensuring it stays hot but does not boil.
Gradually add the shredded cheese, a handful at a time, stirring constantly until the mixture is smooth and glossy.
If the mixture becomes too thick or grainy, add a splash of milk and keep stirring until it reaches the desired consistency.
Once fully melted and emulsified, line a baking sheet with parchment paper and pour the cheese mixture onto it, spreading it evenly with a spatula.
Cover the cheese with another piece of parchment paper and place a second baking sheet on top to press it down.
Chill the cheese in the refrigerator for at least three to four hours, or overnight, until it is set.
After chilling, remove the top layer of parchment and slice the cheese into squares.
Use the cheese slices for grilled cheese sandwiches or store them in the fridge for up to five days.